2 finely diced onion

900g minced pork

30g smoked paprika

1tbsp cumin

4 finely diced carrot

2 clove crushed garlic

100g tom puree

100g peas

150ml strong chicken stock

15g chopped parsley

200ml sherry

100g chorizo

750g mashed spud (mashed with 250g butter and 15g smoked paprika)

60g brioche crumb

60g finely grated manchego


1. Brown the mince, remove.

2. Fry the chorizo in half the sherry, remove.

3. Fry onion, carrot, garlic gently for 8 minutes.

4. Add pork, paprika and puree, cook 6 minutes.

5. Add stock and sherry. Bring to boil, then simmer for 40minutes. Add peas.

6. Spoon into an ovenproof oblong dish.

7. Top with mash, then the crumb and cheese.

8. Bake at 200C for 20 minutes.

9. Serve with greens.

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